Recipe courtesy of Bobby Flay

Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

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  • Level: Easy
  • Yield: 4 servings.
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Ingredients

Cilantro Pesto: 

White Bean Broth:

Salmon:

Sauteed Kale:

Directions

  1. For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
  2. For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
  3. For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
  4. For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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